Strawberry Sponge Cake
Number of servings: 8Preparation time (in minutes): 20 minutes | Cooking: 20 minutes
Procedure
1. Preheat oven to 180ºC. Grease and line 2x20cm spring form cake pans. Sift cornflour, custard powder, cream of tartar and bicarbonate of soda together.
2. Place eggs, caster sugar and vanilla into the bowl of an electric mixer. Beat until thick and light. Sift dry ingredients again over egg mixture. Using a large metal spoon, gently fold together until combined. Do not over mix as this will deflate the mixture.
3. Divide evenly between pans. Bake for 20 minutes or until cooked through. To test, press lightly in the centre. If it bounces back, it is cooked. Release immediately from pans and cool on a wire rack.
4. Whip cream until thick and fold through yoghurt. When cakes are cold place one onto a serving platter. Spread with strawberry spread. Top with whipped cream mixture, half the strawberries and passionfruit pulp. Top with remaining cake. Decorate with remaining strawberries and sprinkle with icing sugar.
Ingredients
2/3 cup cornflour
2 tbs custard powder
1 tsp cream of tartar
½ tsp bicarbonate of soda
4 eggs
3/4 cup caster sugar
1 tsp vanilla extract
125ml thickened cream
½ cup low-fat yoghurt
1/3 cup reduced-sugar strawberry spread
2 punnets strawberries, hulled and sliced
1 passionfruit, pulp removed
1 tbs icing sugar
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